Mix all the vegetables. Generously cover the bottom of a large bowl with the mixture. Sprinkle with salt. Cover with another layer of vegetables and also sprinkle with salt. Continue until all vegetables are used. Cover the bowl and leave to stand for 24 hours.
Drain the released moisture from the vegetables and rinse well under running water. Place in a large pan and add the sugar and
Bring to a boil and heat through for 3 minutes. Remove from the heat and immediately pour into clean jars. Turn the jars upside down and leave to cool until used.
You can keep your home-made piccalilli for approx. 2–3 months. Once opened keep in the refrigerator!
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